So, I'm posing this question, because I basically want some input from other brewers. When is your beer ready? Does it vary from recipe to recipe? Do you drink it when it tastes good, or do you follow a certain routine regardless of what style it is?
I've got a really good IPA that tastes the best 3 weeks after brewing. One week primary, followed by a week dry hop, keg it two weeks from brewing. Carb for a week and it's great. The flavor fades after the first couple weeks in the keg. I brewed a Porter recently and it was ready in less than three weeks. Granted, my beer is not clear, since I only crash cool for a couple days before kegging, but I'm not concerned with a crystal clear beer. I think the haziness is indicative to the fact that it is home brewed and unfiltered.
I know some local brewers who let their beer condition for up to two months for an IPA and they keg as well.
I guess it's up to each brewer to perceive when his/her beer is ready for his/her taste and the style.